I am going to give you the recipe for the T,M, & C here FROM MEMORY!
THE BEST TOMATO, MACARONI & CHEESE IN THE WORLD
(This is from America’s Test Kitchen)
1 lb elbow macaroni
28 oz. canned petite diced tomatoes (I used Pastene)
6 TSP unsalted butter
1 cup flour (white)
1/4 to 1/2 TSP cayenne pepper
(I used Hungarian paprika because I didn’t have cayenne)
1 cup chicken stock (I used low sodium)
4 cups Half & Half (do not substitute anything for this)
2 cups grated mild cheddar cheese
4 cups grated sharp cheddar cheese
1 TSP Salt
1 TSP Pepper
In a large pot, boil salted water and cook elbow macaroni until just under-done, al dente, about 8 mins. Drain macaroni and return to large pot.
Add a 28 oz. can of tomatoes, including the liquid, to the pasta and put on very low heat and stir occasionally to evaporate/absorb the liquid while you are doing the following (don’t burn it – keep stirring.
In a large saucepan on stove, melt the butter until frothy on medium heat.
Add the flour and cayenne (or paprika) and stir with whisk until smooth.
Add to the butter and flour the Half & Half, the chicken stock, the salt and the pepper, and keep stirring with a whisk slowly. Then add all the cheese, one handful at a time, and keep whisking. Let this simmer for about 10-15 minutes, whisking, until it thickens and is smooth.
Pour the cheese mixture into the big pot of pasta/tomatoes. Stir to incorporate all together.
Grease a large casserole dish.
Pour entire mixture and pasta into the casserole dish and place on a baking or cookie sheet to catch drips – I used aluminum foil under the dish, too.
Bake at 400 degrees F for about 15 to 20 mins, or until the top is nicely golden/brown. Remove from oven and let sit for a bit before serving.
Cheers for Cheese!